CHAMPION, Dominique; MAGLIONE, Mario; NIQUET, G.; SIMATOS, D.; LE MESTE, Martine

doi:10.1023/A:1022295023709

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CHAMPION, Dominique
Ingénierie Moléculaire et Sensorielle de l'Aliment et des Produits de Santé [IMSAPS]

MAGLIONE, Mario
Institut de Chimie de la Matière Condensée de Bordeaux [ICMCB]

NIQUET, G.
Laboratoire Electronique, Informatique et Image [UMR6306] [Le2i]

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Journal of Thermal Analysis and Calorimetry. 2003, vol. 71, n° 1, p. 249-261

Springer Verlag

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The relaxation map of highly concentrated sucrose water mixtures was built using mechanical and impedance spectroscopies. Data of α- and β-relaxation processes obtained with both techniques complete calorimetric and rheological measurements. The temperature evolutions of the relaxations were extrapolated using the measured data and the equations commonly used to describe the relaxations: Arrhenius and WLF behaviours for respectively the beta- and agr -relaxations. The temperature/frequency domain when agr and beta processes merge for 99% sucrose solution is discussed with respect to scenery proposed in the literature.< Leer menos

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Dynamic mechanical spectroscopy (DMS)

Dielectric spectroscopy (DS)

Glass transition

Sucrose

α- and β-relaxation

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Study of α- and β-relaxation processes in supercooled sucrose liquids

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